Spiced Nuts & Seeds (2 Ways)

I spent one day recently at my parent’s place and decided I needed to make something. We didn’t have much time to lounge around doing stuff so I figured, spiced nuts would a something rather easy and nice to have around!

I was trying to be clever and merged a few recipes together and was nervous until they came out of the oven. 😀 It all turned out ok. One batch was slightly burnt at the bottom because I overfilled the pan and some bits cooked faster than others. So learn from my mistake. if you have to do this in 2 or more batches, go ahead. Don’t over crowd the pan and risk ruining the nuts. I was in a hurry so I’ve got a good excuse 😛

Spiced Nuts 1

Clockwise from top: walnuts, sunflower seeds, pumpkin seeds (pepita), pecans, pistachios

I used these basic ingredients for both the sweet and salty versions.

Butter, Brown Sugar, Mixed Spice, Sea Salt, Dried Herbs & Egg Whites
Spiced Nuts 2

As an aside, this are Italian herbs that my mum got from an aunt who lives in England. THis aunt in turn gets this blend of herbs from an Italian lady at her farmer’s market. This Italian lady hand picks and mixes this blend together. It’s so fragrant and so pretty. Not the typical Italian herb blend.Spiced Nuts 7

As you would guess, I melted some butter and mixed that with a bit of mixed dried herbs and sea salt.
Spiced Nuts 8

For the salty version, I decided to go with seeds. I suppose I should call this Herby Seeds, right?Spiced Nuts 9

This goes into the oven to roast for a moment while the sweet version is made. For the sweet spiced nuts, I used melted butter, mixed spice, brown sugar and the whites of an egg. The egg white is meant to be a binder, kinda like glue to get the sugary spice to stick onto the nuts. Spiced Nuts 3

Look at how sticky and glossy it gets.Spiced Nuts 4

I mixed that with some walnuts, pistachios and pecans. Spiced Nuts 5

Spread that in a pan & roast. Here you see my mistake. I overcrowded it. DON’T DO THAT! Don’t mind my being emphatic here. 🙂Spiced Nuts 6

Quick and easy snacks that are both tasty and healthy! 
Spiced Nuts 10

I have to say I enjoyed the salty version a lot more. I couldn’t stop nibbling. The herbs really came through. I cans ee this as a nice crunchy topping over salads or pasta.
Spiced Nuts 12

The sweet ones weren’t bad. As I said, I burnt them a bit but they were still really fragrant. I love how the spice and sugar clung onto each nut. They were surprisingly not too sweet.Spiced Nuts 11

I’m really looking forward to trying out different spice and herb blends to go with nuts. Any suggestions?

xoxoxo, Jayne

“There came unto Him a woman having an alabaster box of very precious ointment, and poured it on His head, as He sat at meat.” (Matthew 26:7)

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Sweet Spiced Nuts
inspired by Shutterbean, Food Wishes, Smitten Kitchen (told you I mashed way too many recipes together, trying to be clever)

Ingredients:

1/2 cup Brown Sugar
1/4 cup Butter, melted & still very hot
1 tbsp Mixed Spice
1 Egg White
3 cups raw nuts (I used 1 cup each of Walnut, Pistachio & Pecan)

  1. Preheat your oven to 300F (145C).
  2. In a large bowl, mix together brown sugar, hot melted butter, mixed spice.
  3. Add in slightly beaten egg white. Stir vigorously until it is well mixed and syrupy.
  4. Add nuts into the bowl and mix well, making sure each nut is coated with the syrup.
  5.  Spread the nuts out onto a sheet pan or jelly roll pan that has been lined with foil and baking paper. Do not overcrowd the pan. Roast for 30 minutes, stirring every 5 to 10 minutes.
  6. Leave to cool. Break up clumps and serve in a bowl.

Salty Herby Seeds
inspired by Simply Recipes, Gimme Some Oven

Ingredients:

1/4 cup Butter, melted
1 tbsp fine Sea Salt
1 tbsp Italian Herbs
2 cups raw Seeds (I used 1 cup each of pumpkin & sunflower seeds)

  1. Preheat your oven to 400F (200C).
  2. In a large bowl, Stir together melted butter, salt and herbs.
  3. Toss seeds with the buttery mixture.
  4. Spread coated seeds on a sheet pan or jelly roll pan that has been lined with foil and baking paper.
  5. Roast for 15 – 20 minutes, stirring every 5 minutes. It’s done when the seeds have slightly browned and are crunchy when bitten.
  6. Leave to cool and serve in a bowl.

Comments

  1. These sound really good! I love any sort of nuts, especially spiced!

  2. Oh yum. This sounds like the perfect kind of post-run snack for me… and I can totally get behind the sweet AND savory ones, especially the ones with Italian seasonings. I wonder what the lady adds that makes it so wonderful… and I wonder how I can get my hands on something similar. 😉

    • I know! It’s the first time seeing that kind of Italian spice blend. Must be a closely guarded home recipe. I think it’s not so much the typical store bought Italian spice as one that’s a blend of selected spices from an Italian family, hence the moniker “Italian spice”. I was told it goes well with fish. Need to try that out.

      • I would bet that’s the case because I’ve never seen anything like it, either. While I’ve got the store-bought kind, I’d much rather like to learn my own recipe for it because I think it would be WAY more delicious. … But the Italian spices ARE good on fish. I’ll be interested to hear what you think!

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